Show bit HA D MAKING experience L lias has every acie that bread made from abl th cereal giadina contains mole moie of lh ill es cs I 1 essai y to the t ol 01 01 botnan tio life than any other mi i bicle of food and the advantage of ft beaten uneaten flout bread over all oher breads as in an article of diet in the giet of its component part for because bf ta dflia ditle it ia virtually a mixed diet to inake good dige 10 loaf if breud is fin an ait aft that eveia cook does oot dot for the th making of goott yoo bidad needs a little enol edge of ae well us as art rt yeast made bread ill ili h most common wy way of making that mi i tide and it is when the blend is in the dough that a small know edge of science is ia needed on the pint pait of the th book its as evely house houge hifa knows that is tile tinie time when vlen the blead bied gets oui jn makin by the yeast process the should bo as follows 20 lbs of flour 8 to 12 lbs ibs of warm atar ri 4 oz of yen yeast st a little hushed po tatos and aj 1 to 2 oz of salt when baked 61 elbs lbs of dough should aleli lell a 6 lbs lb of bleab the whiteness of flour i n s no nj cil of its As good quality a th bian contains a langei pro proportion portio oj of gluten thita the center of th arat and besides it contains nil III f of the fatty matter and most odthe of the and bread made of flour from which the bun bian hits h not been it le j I 1 bated is for vell pei sons both moie ion and ciul but fol foi the sick and nd especial eare crl persons afflicted with bowel coni com Q a it LL L 1 L I 1 nt t 1 0 o Slie caute aa ot of t tho moie oie abundance N n I 0 of the fatty nutter matter ald the salts ii bich bichet it contains as those su u stan tam nep will really agol avate boin bo el complaints complaint the ligh trees or sponginess spon of bied is its cheif qt tribute lu in it bolde holds holda that stile bread is tho most wholesome to oat oal but a little I 1 leason eltson will show that cannot bo be but bied ne er cr be ba won eaton until it hag become cold and 1 ben it is ia chioe 01 four hom hobia a old it is ia then thell in ili its best state foi tood food one hundred rounds of lour flour will roke male ore oce hundred and thirty pounds of good liht light bhend but citie baheig can take one hundred and nd courty pounds out of one hundred pounds pound of flour but ichen ft hen tho the weight of bread is 18 coached avei 33 per cent the U el of flom it is 13 done to increase the profits of the baker and it is dore at the extence of the nutriment in the bread and some times to to tho the injury of the health of the cuter it must be understood under tood that pool pooi bid bi d is not always tho the fault of the cook the tha miller v 11 often to blame tor for a batch of I 1 joor j bre breal 1 I a 8 mixed wheat will val ma make ire a lin mixed 04 kind of four flour and it will ba b ini im able for tho the best bitkers to ever boako biette out of nned or poor hour flour |